A Martini spritz is a light, bubbly aperitivo made with bianco vermouth, sparkling wine, soda water, and an orange garnish, served over ice. Spritzes are associated with northern Italy and have many regional and personal variations; this version is gently herbal, citrusy, and less bitter than one made with a red bitter aperitivo. This alcoholic drink is for adults of legal drinking age only; enjoy responsibly.
Ingredients
- 1 cup ice (about 140 g), enough to fill the glass generously
- 2 fl oz bianco vermouth (¼ cup; 60 ml), chilled
- 3 fl oz dry sparkling wine, such as prosecco (⅜ cup; 90 ml), chilled
- 1 fl oz soda water (2 tbsp; 30 ml), chilled
- 1 thin orange wheel or half-wheel (about 10 g), for garnish
Bianco vermouth is a pale, aromatically seasoned wine with a lightly sweet, herbal character. If the bottle is labeled Martini Bianco, it is a bianco vermouth; the recipe is not a gin martini and does not require a particular brand. Choose a dry sparkling wine to balance the vermouth. A brut prosecco is a straightforward option, while another dry sparkling wine works too. Soda water means plain, unsweetened carbonated water, not tonic water or lemon-lime soda.
Instructions
- Chill the glass and ingredients. Use a large wine glass or stemmed spritz glass that holds about 10 to 12 fl oz (300 to 350 ml). Keep the vermouth, sparkling wine, and soda cold before mixing. A chilled glass is helpful but not essential; if you chill one in the freezer, a few minutes is enough.
- Fill the glass with ice. Add enough ice to reach close to the top, rather than dropping in just two or three cubes. A full glass of ice keeps the drink cold and helps limit rapid dilution. If the cubes are wet from melting, drain any pooled water before adding the ingredients.
- Add the vermouth and sparkling wine. Pour in 2 fl oz (60 ml) bianco vermouth, then add 3 fl oz (90 ml) dry sparkling wine slowly. Pouring gently preserves more of the bubbles. You do not need a cocktail shaker, and shaking would flatten the sparkling wine and create unnecessary foam.
- Top with soda and mix gently. Add 1 fl oz (30 ml) chilled soda water. Give the drink one slow turn with a bar spoon or long spoon, lifting from the bottom once so the vermouth is distributed without knocking out too much carbonation. Taste before adding anything else; the proportions are designed to be refreshing without extra sweetener.
- Garnish and serve right away. Add an orange wheel to the rim or slide a half-wheel into the glass. Serve while the drink is cold and lively. If you want a stronger orange aroma, squeeze the peel lightly over the surface before dropping it in, but avoid squeezing so firmly that the garnish becomes difficult to handle.
Tips
- Start with cold ingredients. Chilling the bottles ahead of time is more effective than trying to cool a warm cocktail with extra ice. Warm sparkling wine loses its fizz quickly when poured, and warm vermouth makes the finished drink feel less crisp. If the bottles are at room temperature, chill them in the refrigerator before making the spritz rather than putting them in the freezer and forgetting them.
- Keep the measure consistent. The ratio here is 2 parts vermouth, 3 parts sparkling wine, and 1 part soda. Measure the first drink so you can adjust deliberately next time. For a drier, less aromatic glass, reduce the vermouth slightly and add a splash more sparkling wine; for a more pronounced vermouth flavor, add a small extra pour rather than doubling it. Vermouth can vary in sweetness and intensity from bottle to bottle.
- Choose the right bubbles. Dry prosecco is easy to find and pairs well with the soft sweetness of bianco vermouth, but another dry sparkling wine is a useful substitute. A very sweet sparkling wine can make the drink cloying, so if that is all you have, use a little less vermouth and taste before topping up. Club soda and plain seltzer both work. Tonic water is bitter and sweetened, so it changes the flavor rather than acting as a neutral substitute.
- Do not stir hard or make it too early. A gentle single stir combines the ingredients while keeping the drink fizzy. Prepare the garnish and set out the glass first, then assemble just before serving. If you are serving a group, measure the still ingredients ahead of time, but add sparkling wine and soda close to the moment you plan to pour.
Serving Suggestions
Serve the spritz as an aperitivo before dinner, or alongside small savory snacks. Its bubbles and orange aroma suit salty, crisp foods such as olives, salted almonds, potato chips, or toasted bread with a simple topping. It also works with a small cheese board: try mild hard cheese, fresh mozzarella, or a creamy cheese with plain crackers. Keep the accompaniments relatively simple so that strong smoke, heavy chili, or very sweet sauces do not overwhelm the vermouth’s herbal notes.
A standard wine glass with plenty of ice gives the drink room for the garnish and makes it easy to sip. For a small gathering, serve each drink individually rather than pouring one large pitcher and leaving it on the table; the ice melts and the carbonation fades as it sits. If you want to set up a self-serve station, arrange chilled bottles, a jigger, glasses, ice, and orange slices, then let guests build each glass. Keep the soda and sparkling wine cold and open them only when needed.
For a lighter aperitivo alongside a meal, offer a small glass rather than topping it up with more alcohol. The recipe makes one full spritz, and the same proportions can be scaled for the number of guests. Provide water and nonalcoholic options as well, and make sure anyone drinking has a safe way home.
Variations
- Make it drier. Use 1½ fl oz (3 tbsp; 45 ml) bianco vermouth, 3 fl oz (⅜ cup; 90 ml) sparkling wine, and 1½ fl oz (3 tbsp; 45 ml) soda. This keeps the glass refreshing while making the wine and bubbles more prominent. It is a useful adjustment if your vermouth is notably sweet.
- Use a red bitter aperitivo. Replace the bianco vermouth with 2 fl oz (¼ cup; 60 ml) of a red bitter aperitivo for a more bittersweet, vivid orange-red spritz. Since red aperitivi can be more bitter and sometimes sweeter than bianco vermouth, taste the first glass before changing the soda. This is a different flavor profile, not a one-to-one match in herbal character.
- Try a dry vermouth version. Swap in 2 fl oz (¼ cup; 60 ml) dry vermouth for a sharper, less rounded drink. A dry vermouth spritz will usually taste less sweet and more bracing, so use a ripe orange slice and keep the soda measure modest. If you prefer a softer finish, return to bianco vermouth rather than adding syrup automatically.
- Add a subtle herbal accent. Add one small sprig of rosemary or a few clean basil leaves as a garnish. Clap the herb once gently between your palms to release its aroma, then place it in the glass. Use a restrained amount: too much crushed herb can dominate the orange and vermouth, and muddling it aggressively may make the drink taste grassy.
- Make a nonalcoholic spritz. Use a nonalcoholic aperitif in place of the vermouth and a nonalcoholic sparkling wine or sparkling white grape drink in place of prosecco, then top with soda. These products vary widely in sweetness, so begin with smaller pours and adjust to taste. The result can echo the bitter-citrus style, though it will not have the same wine and vermouth character.
Storage and Reheating
A mixed Martini spritz is best served immediately. After about 10 to 15 minutes over ice, it will usually be noticeably more diluted and less fizzy; it can still be sipped, but it will not taste as crisp. Do not refrigerate or try to re-carbonate a finished drink for later service, and reheating does not apply. If a poured drink has been left out, discard it after two hours at room temperature; the main quality problem is loss of chill and carbonation, but this is a practical limit for a drink with a fresh garnish.
Store opened vermouth in the refrigerator, tightly closed, and follow the bottle’s guidance; as a wine-based product, its flavor gradually fades after opening. For best flavor, use it within about one month, though some bottles remain pleasant longer when well sealed and cold. Keep opened sparkling wine tightly stoppered in the refrigerator and use it within one to three days for the best remaining fizz. Plain soda water is also best used soon after opening. Refrigerate cut orange separately in a covered container and use it within a day or two. Do not combine the components until you are ready to serve.
Frequently Asked Questions
Is a Martini spritz the same as a classic martini?
No. A classic martini is generally made with gin or vodka and dry vermouth, stirred or shaken and served without sparkling wine or soda. This Martini spritz is an aperitivo-style drink built around bianco vermouth, sparkling wine, soda, and ice. The word Martini can also refer to a vermouth brand, which is why the name can be confusing.
Can I make this without prosecco?
Yes. Use another dry sparkling wine, such as a dry cava or another brut-style bottle, in the same 3 fl oz (90 ml) amount. The particular wine changes the aroma and acidity, but the method stays the same. If you only have still wine, it will not provide the spritz’s signature bubbles; add extra soda for fizz, understanding that the result will be lighter and less wine-forward.
Can I make a pitcher for a party?
You can scale the recipe, but keep the components separate until shortly before serving. For six drinks, combine 1½ cups (360 ml) bianco vermouth with 2¼ cups (540 ml) sparkling wine, then divide among ice-filled glasses and add 2 tbsp (180 ml) soda to each glass. For a fresher result, measure the vermouth in advance and pour the sparkling wine and soda into each glass just before serving. A pitcher sitting with ice in it will dilute quickly.
What if I do not have a jigger?
A tablespoon measure works well: 2 fl oz is 4 tablespoons, 3 fl oz is 6 tablespoons, and 1 fl oz is 2 tablespoons. A standard US measuring cup also works for the wine and vermouth: use ¼ cup vermouth and ⅜ cup sparkling wine. Pouring by eye can be fine once you know the flavor you like, but measuring is helpful when balancing a new bottle of vermouth.
Should I use tonic water instead of soda?
Use soda water for the recipe as written. Tonic water contains sweetener and a distinct bitter flavor, so it makes the spritz sweeter and more bitter at once. If you enjoy tonic, you can substitute it, but start with a smaller amount and taste before adding more. A plain sparkling water with no flavoring or sweetener is the closest alternative to soda water.
Can I prepare the garnish or ingredients in advance?
Yes. Chill the bottles and cut the orange shortly before serving; store cut fruit covered in the refrigerator and use it within one to two days. You can measure the vermouth into a small covered container ahead of time, but do not add the sparkling wine or soda until pouring. Keeping carbonation separate is what preserves the spritz’s lively texture.
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